With its distinctive earthy flavor, celeriac (celery root) makes an interesting alternative to mashed potatoes or pureed squash. Pears add a touch of sweetness.

Source: EatingWell Magazine, November/December 1995




Ingredient Checklist


Instructions Checklist
  • Place celeriac in a large saucepan. Cover with water, add 1 tablespoon lemon juice and season the water with salt. Bring to a boil. Adjust heat to maintain a gentle boil and cook, covered, for 15 minutes.

  • Meanwhile, peel pears and cut into 1-inch chunks. Add the pears to the pan; continue cooking until the celeriac and pears are very tender, about 10 minutes longer. Drain and puree in a food processor.

  • Return the puree to the pan. Stir in thyme and butter (or oil). Season with lemon juice, salt and pepper.


Make Ahead Tip: The puree can be kept warm in a water bath for up to 1 hour or it can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat in a water bath or the microwave.

Nutrition Facts

126 calories; protein 3.1g; carbohydrates 26.9g; dietary fiber 5.3g; sugars 8.9g; fat 2g; saturated fat 1g; cholesterol 3.4mg; vitamin a iu 73.8IU; vitamin c 20.3mg; folate 20.5mcg; calcium 89.2mg; iron 1.5mg; magnesium 43mg; potassium 644.5mg; sodium 238.3mg; thiamin 0.1mg.

1 1/2 starch